Pastry - Soggy Bottom

[mintymow]

I am about to make a cornbeef and onion pie, never tried it? its really nice hot or cold. My problem is the filling is reasonably moist and its always a bit hit and miss as to whether you can get the pastry bottom cooked whilst not burning the top. Any ideas?

[atalanta]

My way - may not suit you - is to add a bit of yeast to the water with which I make the pastry. The pastry rises just a little before you put it in the oven, and this seems to stop the underneath bit going soggy. Works for me, but I realise all cooks and all ovens are different. best of luck

[Brinjal]

Is it possible to blind bake the bottom before adding the filling?

[Prudie]

I seem to remember from my most hated DS lessons at school that pie and tart bases needed to baked blind first.

[diddlydo]

Corned beef - you must be joking! A soggy bottom is the last of your worries.

[shaneystar2]

A metal pie tin will conduct the heat better and you shouldn't get a soggy bottom .I've never blind baked the bottom layer of pastry for a pie first.
Corned beef and onion pie is very tasty .The Hairy Bikers recipe is delicious .

[Mamyalynne]

Corned beef is a good filling, I used to make Corned beef and veg pasties a lot when children were at home - it was considerably cheaper then.

[Obiter]

Just as a matter of interest, what is the meaning of the term, "blind baked"?

[Graham-W]

As others have said, bake the pastry blind first.
Line your baking tin with the pastry, then put a layer of foil inside the pastry and fill with dried peas or proper porcelain balls to keep the pastry flat. Bake for about 20 mins at 180c, remove from oven, remove foil and peas, fill with your mixture and bake as usual.
Corned beef and onion sounds OK to me. Must try it sometime.

[rosyposy]

Made one yesterday, I usually put a layer of sliced tomato in too. I use plain flour which makes the pastry more 'biscuity' and it doesn't go soggy. Much prefer it cold. Delicious!

[Mamyalynne]

I don't like blind baking a pie bottom , by the time the top is cooked the bottom is far too overdone.

[EDDIE51]

A metal tin or baking sheet is the answer.
I blind bake a flan but not a pie.

[Mamyalynne]

Quite right Eddie, your flan is a different beast.

[stuey]

For Obiter: http://www.bbcgoodfood.com/technique/how-blind-bake-pastry
I've never done it either; however, I do like that hint about wrapping the pastry around the pin in order to place it in position...I would never have thought of that.